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Ingredients 17 items

  • 1500 g Chicken breast fillet
  • 1 tablespoon White ground pepper
  • 3 cloves Garlic
  • ½ cup lemon juice or 100 ml
  • 1 cup sumac or 100 g
  • 6 tablespoons olive oil
  • 4 medium units or 500 g onions, sliced
  • 1 cup or 250 ml of hot water
  • 2 cubes MAGGI Chicken Stock
  • 4 loaves Pita bread
  • 2 tablespoons Vegetable oil
  • 500 g yoghurt
  • 3 tablespoons of tahini or 30 g
  • 2 teaspoons Garlic powder
  • 6 loaves or 200g Iranian bread
  • 1 cup pine nuts or 150 g, fried until light brown
  • 1 cup canned chickpeas or 100 g

How to prepare

  1. In a large mixing bowl, marinate the Chicken for 1 hour with pepper, garlic, half of the lemon juice, 1 tablespoon of the sumac and half of the olive oil.
  2. Fry whole chicken breasts and the marinate sauce and Onions in a frying pan on medium-high heat for 15-20 minutes or until fully cooked.
  3. Remove chicken from pan, in the same pan add remaining Sumac, Olive Oil, Lemon juice, Water and 2cubes MAGGI Chicken Stock, Cover and simmer for 20 min.
  4. Roughly shred the chicken into strips and keep them in a warm place to retain the heat.
  5. Cut Pita Bread into 2cm squares, fry in a frying pan till golden brown.
  6. In a medium mixing bowl, whisk together Yogurt, Tahini and Garlic Powder.
  7. In a serving dish, lay flat the Shraak Bread, pour half of the Sumac, and onion sauce over it, place the shredded Chicken over and top with the rest of the sauce.
  8. Next layer the fried pita pieces on top of the sauce, and pour over the Yogurt and Tahini sauce.
  9. Garnish with Pine Seeds & cooked Chick Peas and serve.

Nutritional informations

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